 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Hints of pineapple and cucumber add unique fresh flavor to these delicate appetizers shared by Jeannie Klugh from Lancaster, Pennsylvania. The tasty bites make a beginning to boast about for any meal or light spring luncheon. Ingredients:
1/4 cup reduced-fat mayonnaise |
1 teaspoon dill weed |
1 teaspoon ground mustard |
1/8 teaspoon seafood seasoning |
1-1/4 cups canned crabmeat, drained, flaked and cartilage removed or imitation crabmeat |
1 can (8 ounces) unsweetened crushed pineapple, drained |
1 large english cucumber, cut into 1/4-inch slices |
3 tablespoons thinly sliced green onions |
Directions:
1. In a large bowl, combine the mayonnaise, dill, mustard and seafood seasoning. Stir in the crab and pineapple. Spread over cucumber slices. Sprinkle with onions. Cover and refrigerate until serving. Yield: 4 dozen.
|
|